The only other time I have made Scotch Eggs was in Cooking Class at Primary School. Those were the days when the girls did sewing and cooking and the boys woodwork and metal work – we would all have been better to do cooking – what is more basic than being able to feed yourself!
I don't know why they are called Scotch Eggs – Mr Google came up with several theories – none of which seemed to involve Scotland!
Anyway, I was very happy with my second attempt. I was a bit worried about it because I had beef mince (ground beef) rather than the more usual sausage meat.
You do need to do the first part of this dish up to a day ahead. You boil your eggs until they are just under hard (using your preferred method – for mine see here).
You need one egg per about 150grams of mince.
Cool them quickly and shell them trying not to butcher them too much. I have never cracked this technique. Click here for one of my experiments.
Put your eggs into the fridge to become completely cold.
The next day I prepared my mince mixture. It was very simple. Just the mince seasoned with salt and pepper and a small amount of cayenne pepper. I was pretty generous with the salt and pepper because it needs to act as the seasoning for the egg as well as the mince. I also added a teaspoon of garlic oil. Mix it up and then form it into a thin pattie for each egg.
Pop your egg on top of each pattie – in the centre and then fold the pattie up around the egg and stroke it until there are no seams. Roll each egg in breadcrumbs and then put them back into the fridge for at least an hour to set up a bit.
When it comes to cooking them you can deep fry, shallow fry or oven bake. I chose oven bake at a moderate temperature (fan forced) for about 40 minutes – and they didn't fall apart!
We had these for dinner but they are also good cold at picnics or for lunch.